Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling

Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling

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Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling is the perfect autumn treat! All pumpkin lovers will gobble these up and since it takes less than 30 minutes to make these you’re going to love making them!

 

I. LOVE. AUTUMN. I always have! I love the changing of the leaves and wearing sweaters. Mostly I really love pumpkin!

Pumpkin anything!

I’m the one who always eats the pumpkin pie at Thanksgiving. I enjoy seconds and thirds of Pumpkin and Apple Soup. A little secret… I dream of one day being in the USA in the autumn so I can finally try Starbucks Pumpkin Spice Latte!

Which brings me to my latest pumpkin indulgence.. Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling.

Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling l Recipe Nomad

I’ve been tinkering with this recipe from Hummingbird Bakery’s Cupcake cookbook. To be honest it’s incredibly delicious and perfect as is. I love that the recipe calls for oil and not butter since butter is so freaking expensive in China! The only main difference in my recipe is the pumpkin purée. I use a homemade pumpkin purée as opposed to canned (I promise to give you teach you how to make your own pumpkin puree before the end of pumpkin season). I like the taste more but if you don’t have the time or desire to make your own pumpkin purée then go for the canned stuff. No biggie.

Whoopie Pies are not cookies, nor are they pies and they’re really not cakes either. It’s like if a cookie met a cake and fell in love, they would have Whoopie Pie babies lol! That’s really the best way to explain it. They’re small, bite-size actually.

Bite size obviously means less – as in less calories. So by my logic I can eat 8 of them without feeling guilty that I splurged. Perhaps 12 is a splurge… but 8, 8 seems like an acceptable number of Pumpkin Whoopie Pie to consume in one sitting.

Even if I fill the center of each Pumpkin Whoopie Pie with a Creamy Caramel Pecan filling. You heard right…

Creamy.

Caramel.

Pecan.

Boom!

Forget the maple frosting center. That’s soooo been done. It’s like a caramel pecan pumpkin pie in a single bite and it is heavenly!!

Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling l Recipe Nomad

Yields 18 Pumpkin Whoopie Pies

Pumpkin Whoopie Pies with Creamy Caramel Pecan Filling

Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling is the perfect autumn treat! All pumpkin lovers will gobble these up and since it takes less than 30 minutes to make these you're going to love making them!

10 minPrep Time

8 minCook Time

28 minTotal Time

Save Recipe

Ingredients

    Pumpkin Whoopie Pies
  • 1/2 cup Sunflower Oil (or Vegetable)
  • 1 cup Light Brown Sugar
  • ½ teaspoon Vanilla
  • 1 Egg
  • 1/2 cup Pumpkin Purée
  • 2 cups Al Purpose Flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • Pinch of Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • Pinch of Ground Cardamom
  • Creamy Caramel Pecan Filling
  • 4 ounces Cream Cheese
  • 2 ounces Butter
  • 3 1/2 cups Powdered Sugar
  • 2 tablespoons store bought Caramel Sauce
  • Pinch of salt
  • 1 1/2 teaspoons Cinnamon
  • 1 cup toasted Pecan pieces

Instructions

    Pumpkin Whoopie Pies
  1. Preheat oven to 375F.
  2. With an electric mixer with a paddle attachment, beat the oil, sugar and vanilla until combined. Add the egg and pumpkin and mix until all the ingredients are incorporated.
  3. Add the flour, baking powder, soda, salt, and spices in batches. Mix on medium until a thick batter forms.
  4. Use a 1/2 tablespoon spoon to form whoopie pies. Place each mound on the baking sheet 2 inches apart.
  5. Bake 8-10 minutes. Top should be soft and springy to the touch and the sides lightly browned.
  6. Remove from pan and cool on a wire rack.
  7. Creamy Caramel Pecan Filling
  8. With a hand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, caramel, salt and cinnamon. Continue beating until the sugar is incorporated.
  9. Stir in the pecan pieces.
  10. To Assemble
  11. Spread the Creamy Caramel Pecan Filling on the bottom (flat side) of one Whoopie Pie. Cover with a second pie.
  12. Enjoy right away or store in an airtight container in the refrigerator for up to a week.
http://www.recipenomad.com/pumpkin-whoopie-pie-creamy-caramel-pecan-filling/

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4 Comments on Pumpkin Whoopie Pie with Creamy Caramel Pecan Filling

Katie said : Guest Report Jan 19, 2017 at 2:29 PM

Hanady made these Pumpkin Whoopie pies with caramel pecan filling for book club. I couldn't stop eating them! The flavor of the caramel pecan filling are to die for! I ended up coming home and making a batch for myself....and ate every single one of them. These are delicious!!

My Favorite Pumpkin Humus with Maple Syrup | Recipe Nomad said : Guest Report Nov 23, 2016 at 10:07 AM

[…] me, pumpkin never gets old. I’m still flying high on the pumpkin kick after Pumpkin Whoopie Pies and Pumpkin Soup and I’m still not all pumpkin’ed out! Nope! I’m finding more […]

Recipe Nomad said : administrator Report Nov 02, 2016 at 7:46 AM

Yummy Molly!! We need to have a cooking night when we come visit! Send me the recipe in the meantime!

molly said : Guest Report Nov 02, 2016 at 7:35 AM

Holy cow. I just made pumpkin loaf cake that was pretty good...I wanted to send a loaf over to you...but this, this recipe, sounds amazing!

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